Duck à l'orange
- 1 whole duck, about 2 kg (4 1/2 lb)
- Vegetable oil
- Salt and freshly ground black pepper
- 1 orange, halved
- 30 ml (2 tbsp) sugar
- 30 ml (2 tbsp) distilled vinegar
- Juice of 2 oranges
- 600 ml (2 1/2 cups) veal stock
- 60 ml (1/4 cup) Grand Marnier or Curaçao
- 15 ml (1 tbsp) corn starch
- Zest of 2 oranges, blanched
- Preheat the oven to 180°C (350°F).
- Brush the duck with oil.
- Season both the inside and outside of the duck.
- Insert a half orange into the cavity.
- Cook in the oven for about 2 hours or until the internal temperature between the the thigh and the drumstick indicates 80°C (180°F).
- About 15 minutes before the end of the cooking, slice the other half of the orange and garnish the top of the duck with these slices.
- Meanwhile, in a saucepan, heat the sugar and vinegar over medium heat.
- Watch carefully as it simmers, without stirring, until the syrup turns into a nice amber colour.
- Add the orange juice, the veal stock and the Grand Marnier.
- Let the sauce slightly reduce for about 15 minutes.
- Dissolve the cornstarch in a bit of lukewarm water.
- Add the zest.
- Keep warm.
- Remove the duck from the oven and set aside to rest for 5 to 10 minutes.
- Serve with steamed carrots and glazed turnips.